Soak chick peas in fresh cold water overnight. This recipe hasn't been tested with canned chick peas.
Drain chick peas and add to a food processor with the chopped onion and garlic.
Add parsley, salt, cumin and red pepper flakes.
Process the mixture to a couscous-like consistency.
Add baking powder and half the flour and pulse until well combined, scraping down the sides of the bowl as needed.
Check mixture to see if you can form a ball that hold together without being too dry. It is ok if the mixture is a little on the moist side. I added all 7 tablespoons of flour.
Heat the oil. I don't use a thermometer. I just insert the tip of the handle of a wooden spoon into the oil. If it is immediately covered in bubbles, it should be hot enough.
Form the falafels using a spoon against the side of the bowl into football shapes, use a small ice cream scoop or your fingers.
Fry in batches of 5 or 6 until dark brown and cooked through.
If not cooked through, the centre would be a different colour and consistency.
This recipe made exactly 18 (1 inch) falafel balls.